Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China.
Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China.
Food Res Int. 2021 Feb;140:109860. doi: 10.1016/j.foodres.2020.109860. Epub 2020 Nov 2.
The succession of microbial community significantly affect the flavor formation of traditional fermented foods and beverages. Chinese liquor (Baijiu) fermentation is a typical spontaneous solid-state fermentation process driven by natural microbiota. The type of process used to make liquor-craft or industrial-alters the operational environment and the aromatic qualities of the product contributed by various microbial consortia. But differences in microbial community assembly and temporal succession are often overlooked. In this study, we investigated bacterial community dynamics, substrate consumption, and metabolite production during both craft and industrial liquor-making processes (CLP and ILP, respectively). We found that the compositions of bacterial communities were different, even though no significant difference (p > 0.05) was observed in bacterial species between CLP and ILP at the beginning of fermentation. During ILP, glucose was used more rapidly by microflora, leading in turn to a higher ethanol production rate during the early stage of fermentation. The higher rate of ethanol production in ILP shortened the lifetime of bacteria such as Weissella, Pediococcus, Leuconostoc, and Bacillus during the early stage of fermentation. Lactobacillus sp. became dominant earlier in ILP than in CLP. Finally, the change in bacterial community dynamics led to changes in aroma compounds. Using CLP and ILP as a model system, our results illustrate the dynamic nature of Baijiu fermentations and microbial succession patterns therein. This can be applied to optimize the fermentation processes and flavors attributes of this and other fermented foods.
微生物群落的演替显著影响传统发酵食品和饮料的风味形成。中国白酒（白酒）发酵是一种典型的自然微生物驱动的自发固态发酵过程。用于酿造白酒的工艺类型——手工或工业——改变了操作环境和各种微生物群落贡献的芳香品质。但是，微生物群落组装和时间演替的差异往往被忽视。在这项研究中，我们研究了白酒酿造过程（CLP）和工业白酒酿造过程（ILP）中细菌群落动态、基质消耗和代谢产物产生。我们发现，尽管在发酵开始时 CLP 和 ILP 之间的细菌种类没有显著差异（p>0.05），但细菌群落的组成却不同。在 ILP 中，微生物菌群更快地消耗葡萄糖，从而导致发酵早期乙醇的生产速率更高。ILP 中较高的乙醇产量缩短了 Weissella、肠球菌、明串珠菌和芽孢杆菌等细菌在发酵早期的寿命。在 ILP 中，乳杆菌属更早成为优势菌。最后，细菌群落动态的变化导致了香气化合物的变化。使用 CLP 和 ILP 作为模型系统，我们的结果说明了白酒发酵的动态性质及其内部的微生物演替模式。这可以应用于优化发酵过程和其他发酵食品的风味属性。
